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Shrimp Linguine in a Tomato and White Wine Sauce

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Shrimp Linguine in a Tomato and White Wine Sauce
Shrimp Linguine
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • chili flakes to taste
  • 1/4 cup white wine
  • 1 (28 ounce) can plum tomatoes, crushed
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 1 pound shrimp, peeled and deviened
  • 1/2 cup fresh herbs such as parsley and basil, chopped
  • 1 pound linguine (I used whole wheat) (gluten free for gluten free)
directions:

Heat the oil in the pan.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and chili pepper flakes and saute until fragrant, about a minute.

Add the white wine and simmer for 5 minutes.

Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.

Meanwhile, cook the pasta as directed

Season the tomato sauce with salt and pepper to taste.

Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.

Remove the tomato sauce from the heat and mix in the parsley and basil.

Drain the pasta, toss in the tomato sauce and serve optionally garnished with feta.

 

Source:  www.closetcooking.com

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Dinner

Plantain Scotch Eggs

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Recipe for Plantain Scotch Eggs

Ingredients

1 finger of Ripe plantain

3 Eggs

2 teaspoons of Suya powder

1/2 teaspoon of black pepper

1/2 seasoning cube

1/ teaspoon of grated ginger

1/2 cup of Bread crumbs

2 teaspoons of Couscous (optional)

Oil for frying

Method

Boil 2 of your eggs for about 5-7 minutes.

Place in cold water for about 2 minutes and peel the egg and set aside.

Boil your plantain till soft and mash while hot.

Add your seasoning cube, ginger, black pepper and  1 teaspoon of suya powder to the plantain and combine thoroughly.

In a separate bowl, whisk the last egg and set aside.

Using a flat plate, mix the couscous with the breadcrumbs and 1 teaspoon of suya powder and set aside. (I mixed cous cous because I liked the extra crunch. You can use garri as well)

Take your egg and scoop a little of the plantain mash and mould the eggs lightly. Rub some vegetable oil on your hands so the plantain doesn’t stick to your hands as much.

When you have moulded lightly, dip the plantain egg ball in the whisked egg and then roll in the breadcrumbs and set aside.

Heat up your vegetable oil for deep frying and when it’s hot, place your plantain scotch eggs and fry till golden brown.

I find its best to consume this when its not straight from the pot. Allow it rest a bit but whilst staying warm serve with hot sauce.

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Dinner

Malawian recipes: grilled chambo fish

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Ingredients:
1 oz. olive oil
1 tsp. turmeric
1 tsp. ground ginger
4 tsp. sugar
Small handful of raisins
8 oz. coconut milk
1 Tbsp. soy sauce
Lemon juice

Method :

Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.

 Source: www.malawiheat.com
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Dinner

Salad Muffins Recipe for Pizza

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Muffin salty pizza way!

Ingredients for 11 pieces:

180 gr of flour
1 sachet of baking powder
150 gr of white ham
10 cl of olive oil
10 cl of milk
100 gr of shredded
3 eggs salt and pepper (is not that a spice ???)
2 fresh tomatoes cut into small herbs de provence
some black olives

Preparation :

Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)

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